What is E220 in food and how is it used?

October 5, 2025 •

3 min read

According to the European Food Safety Authority (EFSA), E220 is a widely used food additive known as sulphur dioxide, utilized for its preservative and antioxidant properties. Understanding what is E220 in food is essential for consumers who wish to know more about the ingredients in their packaged goods, especially those with sulphite sensitivities.

Quick Summary

An overview of E220 (sulphur dioxide), a common preservative and antioxidant. It details the additive's function, common food applications, safety regulations, and potential health effects, particularly for asthmatics. This summary provides key facts about E220's use in the food industry.

Key Points

Sulphur Dioxide (E220): Also known as sulphur dioxide, E220 is a food additive used primarily as a preservative and antioxidant.
Extends Shelf Life: It prevents the growth of bacteria, yeast, and molds, which significantly extends the shelf life of many food products.
Prevents Discoloration: E220 acts as an antioxidant to prevent enzymatic browning and maintain the color of foods like dried fruits and wine.
Common in Many Foods: You'll find it in dried fruits, wines, beers, juices, and some processed meats and potato products.
A Concern for Asthmatics: Individuals with asthma or sulphite sensitivity can experience adverse reactions, including respiratory issues and skin rashes.
Legally Regulated and Labeled: Concentrations above 10 mg/kg or 10 mg/l must be clearly indicated on product labels.
Safe in Moderation: For the general population, E220 is considered safe within established Acceptable Daily Intake (ADI) limits set by regulatory authorities.

What is Sulphur Dioxide (E220)?

Sulphur dioxide, labeled as E220 in Europe, is a colorless, pungent-smelling gas that has been used for centuries as a food additive. Historically, it was used by the ancient Egyptians and Romans to help preserve wine. In modern food production, it is typically added either as a gas or in the form of sulphite compounds (E221-E228), which release sulphur dioxide during processing. Its primary functions are to prevent microbial spoilage and act as an antioxidant, stopping enzymatic browning and maintaining the visual appeal of food products.

Why is E220 added to food?

E220 and its related sulphites are versatile additives that serve several purposes:

Preservative: It inhibits the growth of bacteria, yeasts, and molds, which significantly extends a product's shelf life.
Antioxidant: By preventing oxidation, it helps to maintain the color and flavor of food and beverages. This is particularly useful in preventing the browning of dried fruit and the discoloration of wine.
Bleaching Agent: In some applications, like the production of flour or certain dried fruits, it is used for its bleaching effect.
Stabilizer: It can stabilize ingredients, such as vitamin C, to prevent degradation over time.

Common foods containing E220

E220 is found in a wide variety of food and drink products. You can often find it listed on ingredient labels, especially for items with an extended shelf life. The most common examples include:

Dried fruits: Apricots, raisins, and figs are frequently treated with sulphites to preserve their color and prevent spoilage.
Wine and beer: Sulphur dioxide is added to prevent oxidation and inhibit the growth of unwanted bacteria and wild yeasts.
Fruit juices and soft drinks: It is used to preserve freshness and prolong shelf life.
Canned fruits and vegetables: Helps to maintain the vibrant color and flavor of the produce.
Processed potato products: Used to prevent browning in dried or pre-peeled potatoes.
Sausages and processed meats: Added to maintain freshness and color.

Potential health effects and regulations

While E220 is considered safe for the general population when consumed within regulated limits, it can pose risks for certain sensitive individuals. Regulatory bodies like the EFSA establish an Acceptable Daily Intake (ADI) to ensure safe consumption levels.

Adverse reactions and intolerance

Asthma: E220 is one of the most common triggers for sulphite-sensitive individuals with asthma. Ingestion or inhalation can cause bronchospasms, wheezing, and difficulty breathing.
Allergic reactions: Beyond asthma, other symptoms of sulphite sensitivity can include skin irritations (hives), headaches, and gastrointestinal issues like stomach cramps and diarrhea. In rare, severe cases, it can trigger an anaphylactic reaction.

Because of these risks, food products containing sulphites in concentrations of more than 10 mg/kg or 10 mg/l are required by law to be labeled clearly for consumer protection.

E220 vs. Natural Preservatives

While E220 offers effective preservation, many consumers are opting for products with cleaner labels and more natural ingredients. Here's a comparison:


Feature	E220 (Sulphur Dioxide)	Natural Preservatives (e.g., Ascorbic Acid)
Function	Acts as an antioxidant, antimicrobial, and bleaching agent.	Primarily an antioxidant to prevent spoilage and browning.
Origin	Produced by burning sulfur.	Sourced from fruits, vegetables, or plant extracts.
Effectiveness	Highly effective in extending shelf life and preserving color.	Can be less effective or require higher concentrations for similar results.
Health Impact	Can trigger adverse reactions in sulphite-sensitive individuals, including asthmatics.	Generally considered very safe, with minimal known sensitivities.
Labeling	Must be declared on the label if concentration exceeds 10 mg/kg or 10 mg/l.	Often seen as a more desirable, 'clean label' ingredient by consumers.

Conclusion

E220, or sulphur dioxide, is a long-standing and highly effective food additive that plays a vital role in food preservation and quality maintenance. Its ability to act as a potent antioxidant and antimicrobial agent makes it invaluable for extending the shelf life of a wide range of products, from dried fruit to wine. However, it is not without its controversies, primarily due to its potential to cause adverse reactions in sensitive individuals, especially those with asthma. With clear labeling requirements and a growing interest in natural alternatives, consumers have more tools than ever to make informed decisions about the products they purchase. Ultimately, understanding what E220 is allows for a more comprehensive approach to dietary choices, balancing food safety and personal health needs.

For more information on food additives and regulations, you can refer to the official European Food Safety Authority website.

Frequently Asked Questions

Another name for E220 is sulphur dioxide. It is a colorless gas that is used as a food additive for its preservative and antioxidant properties.

Sulphites are chemical compounds containing sulphur, and E220 is one form of sulphite. The E-numbers E221 through E228 also represent different sulphite compounds that function similarly to E220.

While regulatory bodies consider E220 safe for the general population within acceptable daily intake levels, it can be unsafe for individuals with a sulphite sensitivity or asthma, who may experience adverse reactions.

E220 is commonly found in dried fruits, wine, beer, fruit juices, processed potato products, and some processed meats like sausages. Its use must be declared on the product label.

For those with a sensitivity, consuming E220 can cause allergic reactions, including breathing difficulties, wheezing, and rashes. High doses may also cause gastrointestinal issues.

To avoid E220, check the ingredients list on packaged food products for 'E220', 'sulphur dioxide', or other sulphite-related E-numbers (E221-E228). Choosing fresh, unprocessed foods is the most effective way to avoid all additives.

In winemaking, E220 is added to prevent oxidation, which can spoil the wine's flavor and color. It also helps to control microbial growth, ensuring the final product is stable and consistent.